Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1/2 c. vinegar
- salt
- 1 to 2 bay leaves
- 3 to 4 lb. chicken
- 6-10 cloves crushed garlic
- 1/4 c. soy sauces
- 1 tsp. crushed peppercorns
- Salt
- Salt
- Salt
- Salt
- 1/4 c. soy sauces
- 1 to 2 bay leaves
- 1 tsp. crushed peppercorns
- 1/2 c. vinegar
- 3 to 4 lb. chicken
- 6-10 cloves crushed garlic
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Step 1
Cut chicken into 3- to 4-inch pieces.
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Step 2
Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and 1/2 c. water in a large pot.
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Step 3
Heat until boiling and stir frequently.
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Step 4
Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.
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Step 5
Adjust flavor by adding more soy sauce or vinegar.
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Step 6
Serve with steamed rice.









Comments
paradise79 said
on 8/29/2009 Great recipe! Thanks for the article!
koskie said
on 4/25/2008 you can combine pork, chicken parts, chicken gizzard and liver. simmer.after simmering remove the meat and sauce. pour a little oil and pan fry the meat and pour again the sauce. bring to boil and turn of the fire. in serving the adobo,cut some tomatoes and sprinkle a little salt as a side dish for adobo.
ChristyBuena said
on 4/3/2008 I forgot about the lingering stench of vinegar. The food is awesome though.
ChristyBuena said
on 4/2/2008 I'm actually a little embarrassed that I had to look up the recipe especially when I'm Filipino and grew up eating this stuff. Whatever, thanks to this article, my Adobo was a SUCCESS! It tastes just like my mom's cooking =)
Anonymous said
on 11/22/2005 It's better to par boil the chicken before making the adobo because it takes the slimy coating off the chicken. Use freshly squeezed lemon juice instead of vinegar. The lemon juice gives a better taste to the chicken without being sour.